Need an appetizer to bring to Thanksgiving dinner this year? I've made this dip a few times, and every time I make it people ask right away for the recipe. I could send them to a post back from 2009, back when I had about 1.5 blog readers, or I could re-post it now, for the handful of new followers I've gained in 2+ years of blogging :-) I've also gained slightly better photography skills, and when I say slightly, I mean I got a big camera and took a 4 hour outdoor class in 90 degree heat with Kelly that we bought with a Groupon and I want to feel like I'm getting my money's worth.
So anyway - this dip. I made it for my office's Thanksgiving pot luck yesterday and a lot of people remembered that I had made last year too. It really is SO good and could be used as not only an appetizer, but an interesting side dish, or even could be a vegetarian entree, filled in pitas. That sounds good. Maybe I should do that with the
leftovers second batch that I made and is in my fridge.
You can play around with the ingredients based on what you have or what herbs you like. Last time I used green onions, dried dill, and fresh basil, this time, I used fresh dill, fresh parsley, and green onions. You could also add pine nuts, capers, garbanzo beans...whatever you like.
Recipe Source: Smitten Kitchen
2/3 cup feta cheese
2/3 cup sundried tomatoes in oil (I drain and rinse mine first)
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons fresh parsley
2 chopped scallions
1/4 cup extra virgin olive oil
Combine everything in large bowl. Add desired amount of olive oil. No need for salt + pepper; the feta and olives provide plenty of salt. Serve with pita chips or corn chips.
Do you have a tried and true appetizer recipe? Link away!